RECIPE # 4207 HERB ROASTED TENDERLOIN, GARLIC MASHED POTATOES & DOUBLE CHOCOLATE BROWNIES Thursday, October 2nd, 2008
HOLLY CLEGG / COOKBOOK AUTHOR "TRIM & TERRIFIC GULF COAST FAVORITES"
1 (1-pound) pork tenderloin trimmed of excess fat
1 tablespoon Dijon mustard
1 teaspoon dried rosemary leaves
1 teaspoon dried oregano leaves
1 teaspoon dried thyme leaves
1/2 teaspoon coarsely ground pepper
Sherry Sauce (recipe below), if desired
1. Preheat oven to 450°F.
2. Brush tenderloin with mustard. In a small bowl, combine rosemary, oregano, and thyme, and pat evenly onto tenderloin. Sprinkle with pepper.
3. Place tenderloin on rack in a roasting pan. Place in oven and immediately reduce temperature to 350°F.
4. Roast until meat thermometer inserted in thickest part of tenderloin registers 160°F, about 30-35 minutes.
5. Slice and serve.
Makes 4 servings
Nutritional information per serving not including sauce
Calories 140 | Calories from fat 27% | Fat 4 g Saturated Fat 1 g | Cholesterol 63 mg | Sodium 122 mg Carbohydrate 1 g | Dietary Fiber 1 g | Sugars 0 g | Protein 23 g
Diabetic Exchanges 3 very lean meat
ROASTED GARLIC MASHED POTATOES
2 pounds baking potatoes, peeled and cubed
Water (enough to cover potatoes)
2 tablespoons butter
3/4 cup buttermilk
1 bulb Roasted Garlic (recipe below), or 2 tablespoons roasted garlic from jar
Salt and pepper to taste
1. Place potatoes in a pot and add water. Bring to a boil, reduce heat, cover, and cook about 15-20 minutes, or until potatoes are tender.
2. Drain and return potatoes to pan. Add remaining ingredients and mash to desired consistency.
Makes 4-6 servings
When I roast garlic, I usually do several heads at a time. Freshly roasted garlic is also superb served on hot bread instead of butter.
1 large head garlic
Salt and pepper
1. Preheat oven to 400°F. Remove white, papery outer layer from garlic, leaving head intact. (Do not peel or separate cloves).
2. Cut off top 1/4 inch of cloves, brush with olive oil and season to taste. Wrap in foil and bake for 40 minutes or until soft.
3. When cool, squeeze soft garlic pulp from cloves by pushing hard on the garlic head.
Makes about 2 tablespoons
For the no-time-to-wait version, try microwaving the oil-coated garlic cloves, unpeeled, on high for 1 minute or until you begin to smell them. This isn't as good as oven-roasted garlic, but it softens the flavor as roasting does, when you need it quickly!
DOUBLE CHOCOLATE BROWNIES